The fat content of Irish herring

The fat content in herrings determines the way in which these fish are presented for human consumption. For example, a high fat content is good for kippering, whilst low fat is suitable for marinating. The Department of Fisheries & Forestry has for many years provided the trade with the fat content data they require. The information is based on routine analyses of herring samples which are now made regularly at the Fisheries Research Centre. Sufficient data have been collected over the past ten years to prepare graphs of the mean monthly fat contents in our four main herring fisheries. These graphs may be used to estimate when herring of a particular fat content will be available. This Leaflet presents the essential data and gives an explanation of the biological background of the changes in fat content.

URI

http://hdl.handle.net/10793/509

Citation

Molloy, J. & Cullen, A., "The fat content of Irish herring", Irish Fisheries Leaflet, Department of Fisheries and Forestry (Trade and Information Section) 1981